Ask Behr anything food related thread

Status
Not open for further replies.
#9,051
#9,051
I'll leave this here for Joe motormouf vol33 since he can't seem to shut up long enough in the other thread to notice.

You can't do this on your phone unless in PC mode.

Go to the Endzone main board. On the right of the threads there is a column with the number of replies. Click on that number.
 
  • Like
Reactions: 1 person
#9,052
#9,052
Behr said:
I'll leave this here for Joe motormouf vol33 since he can't seem to shut up long enough in the other thread to notice.

You can't do this on your phone unless in PC mode.

Go to the Endzone main board. On the right of the threads there is a column with the number of replies. Click on that number.
Click to expand...

Haha, thanks.
 
  • Like
Reactions: 1 person
#9,053
#9,053
Yore welcome, ratchet jaw.

My aunt, moms sister, used to call me that and jabber jaw. She also liked to tell me to go play in the traffic. I think she is where I got my smartazzness from.
 
  • Like
Reactions: 1 person
#9,054
#9,054
Girl before I met you I was F I N E fine. But your love made me a criminal now my hearts been doing time. Tell me what it takes to let you go. Wooooo ooooo.

Good tune.
 
  • Like
Reactions: 1 person
#9,056
#9,056
Who's that knocking on my door, it's gotta be a quarter til four, is it you again comin round for more....
 
#9,060
#9,060
In the basic theme of Easter.

" the kernel of corn must die to bring forth life"

I don't pray and give thanks everytime I prepare a meat from a living animal, but on a regular basis I do give God thanks for those animals that lives are sacrificed for our "enjoyment".

Sometimes, even often, while preparing one these meats, I'm reminded of how they arrived on my grill, skillet or oven. This is a very important reminder for me. It motivates me to do my very best. I don't always succeed, but like the old saying goes, "one does not fail until he stops trying".

I think this is where my thought of "the most important ingredient in every dish is love" comes from. There are other reasons, but that is one.

Anyway, just a small thought on this Resurrection Day.

See Malin, told you I was weird too.
 
  • Like
Reactions: 1 person
#9,065
#9,065
I love salt, probably too much. Thankfully I haven't had any blood pressure issues.
 
#9,066
#9,066
The choice of salts should be based on personal preference of taste and texture or for ethical reasons, not for any health benefits due to minerals. To benefit from minerals in salt you would have to intake so much, the bad would offset the good. Get your minerals from another source.

I like the taste of Sea salt, its stronger and I like the "burst" of flavor and the crunch from the coarse.

There is very little difference in sodium but, there is a difference in some. I'm not a salt expert, but I've researched it enough to know a little bit about it. Next time you go to the store, check out the sodium in several different types....and brands.

I have a small bottle of Pink Himalayan I use for finishing some dishes just for aesthetics, but for everything else I use Alessi Sea salt, fine and coarse. In the "research" I did, it's the best bang for the buck. It's lower in sodium than some of the others (480 mg per 1/4 Tsp. versus 590 in some like Badia). Alessi is from the Mediterranean Sea imported from Italy and Publix carries it. It's 1.59 for a 2.2 lb. box. Just FYI.
 
  • Like
Reactions: 1 person
#9,069
#9,069
Its alright if you love me, it's alright if you don't.....Breakdown. It's alright. It's ALRIGHT. It's Alright. Ahhh ahhhh ahhhhh.
 
#9,070
#9,070
Well I'm learning to fly but I ain't got wings...

Double shot of Tom. I have a love - hate relationship with "double shot weekends". Kinda lovin it right now.

Gonna hate it next because it's prolly gonna be Def Lepard Pour some sugar on may. Heard it at least 5 times since Friday.

Nope, just as bad tho. Great song that's been over played since it was on America Idol. Don't stop Believing.
 
#9,074
#9,074
No matter what the Internet says, Fettuccine Alfredo was not created by Alfredo Di Lelio in his restaurant in 1892. That would mean he created it in a restaurant he owned as a 10 year old.

He created it when his wife was ill during her pregnancy. He wanted to give her something that would fill her and sooth her stomach, which is why the addition of fresh ground nutmeg is an original ingredient. She enjoyed it so much, he added it to his restaurant. Two we'll known Americans, at the time, I forget who, were on their honeymoon in Rome and had this dish. It later became popular in a New York restaurant and now you know the rest of the story.

This was Auguste Escoffier's account of the history of Fettuccine Alfredo.
 
  • Like
Reactions: 1 person
New posts
Status
Not open for further replies.
Advertisement

Back
Top